These deconstructed tacos make for a hearty lunch or light dinner
For the Meat:
3/4 pound ground beef
2 cloves garlic, minced
1 tablespoon chili powder
1/3 cup water
For the salad:
4 medium tomatoes, diced
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 hearts romaine lettuce, chopped or 1 bag of checked lettuce
4 flour tortillas or wraps baked in tortilla bakers or 2 ounces baked tortilla chips (about 32 chips)
To prepare the meat, heat a large skillet over a medium-high heat. Add the beef and cook until no longer pink, stirring occasionally and breaking the meat up with the spoon. Add the garlic and cook for 2 minutes more. Add the chili powder, and water and stir until well combined and some but not all of the liquid has been absorbed. Remove from the heat and allow the mixture to cool slightly.
Combine tomatoes (with their juices), oil, lemon juice, salt and pepper.
Divide lettuce among 4 plates or into the tortilla bowls. Top lettuce with 1 cup of the beef mixture; drizzle with the tomato mixture and a handful of tortilla chips. Serve immediately.